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Bay Scallop Gratin Recipe

Bay Scallop Gratin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (210)

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Average Rating:

Total Reviews: 210

Showing 71-80 of 210

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  • on September 08, 2010

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    Great recipe!!! I reduced the ingredients and made this for 1 instead of 6 and it was still perfect. Instead of the 1 tablespoon of Pernod it called for I used a table spoon of Menage a Trois white wine from California - it goes great with almost all the dishes I make for dinner. It worked really well in this recipe. The last review is right, procuitto is crucial for this to be a success. Love love love this dish, can't wait to make for a dinner party.

    You're the best Ina!!

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  • on September 06, 2010

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    I made this for a dinner party! This was so good, everyone could not stop talking about it. So I had to make again for a friend who missed the first showing. The best!

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  • on August 28, 2010

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    The topping was way too strong for the delicate, sweet taste of fresh scallops. I would not make this recipe again, unfortunately.

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  • on August 21, 2010

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    This recipe is so delicious. I had a couple of minor adjustments. I had some fresh lemon thyme and added that to the herb mixture and I did not add the Pernod but it was still very delicious. You must have this with crusty bread to soak up the sauce. My husband said these were the best scallops he has had. Thanks Ina.

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  • on August 16, 2010

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    Great recipe! I only cook for myself so I had to adjust the recipe a bit. I used bacon instead and onions instead of shallots. I also added a little piece of tilapia and a couple of jumbo shrimp. **smacking my lips**

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  • on August 15, 2010

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    I love this reciepe and will make it often for the rest of my life. The flavor is wonderful and there is very little time needed to prepare a great dish to show off to friends.

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  • on August 08, 2010

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    I have yet to find a recipe of Ina's that hasn't turned out well or tasted delicious. My husband is not a seafood fan, but I think I may have converted him. With that being said, I used the recipe out of Ina's cookbook for this. It is the same except that the FoodNetwork has doubled the recipe. Very easy to make. For those that complained about the saltiness of the food, are you using Kosher salt? There is a difference in the saltiness taste of Kosher salt and table salt. Maybe that is the issue...(I did not add the Pernod because the nearest liquor store had nothing similar and I wasn't going to drive all over San Antonio to find Pernod for 2 tablespoons worth. Thanks again, Ina!

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  • on August 01, 2010

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    The best Scallop's that my wife and I have had in a very long time. It was very easy to make. Thanks Ina!

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  • on July 24, 2010

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    Made this tonight and didn't change a thing. Crusty bread and a nice bottle of Sauvignon Blanc. I'll make the topping and store it in the freezer so it's always ready for scallops or shrimp.

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  • on July 23, 2010

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    Delicious!

    I used sea scallops because bay scallops were too expensive, and I skipped the pernot because I really am not a fan of anis flavor - and it was a hit!

    The portion sizes are actually quite large, and so I had left overs. They heated up nicely in the oven the next day.

    HIghly recommeded for a dinner party or special occasion

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